No-Reheat Sweet Potato and Tofu Wraps with Spicy Brown Mustard Hummus
Servings 4 servings
Calories 300kcal
Ingredients
- for the roasted sweet potatoes: 2 medium sweet potatoes, peeled and diced 1 tbsp avocado oil 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp sea salt for the roasted tofu: 1 block (14 oz) firm tofu, pressed and diced 1 tbsp avocado oil 1 tbsp tamari or soy sauce 1 tsp nutritional yeast 1/2 tsp garlic powder 1/2 tsp onion powder for the spicy brown mustard hummus: 1 cup cooked chickpeas (or canned, drained and rinsed) 2 tbsp olive oil 2 tbsp spicy brown mustard 2 tbsp fresh lemon juice 1 clove garlic 1/2 tsp smoked paprika 1/4 tsp cayenne pepper (optional, for extra heat) 2-4 tbsp water (to thin) sea salt to taste for the wraps: 4 large gluten-free or regular tortillas 1 cup sprouts (alfalfa or broccoli sprouts work well) 1 large tomato, thinly sliced 1 large avocado, thinly sliced
Instructions
- roast the sweet potatoes: preheat the oven to 400°f (200°c). toss the diced sweet potatoes with avocado oil, smoked paprika, garlic powder, and sea salt. spread evenly on a baking sheet.
- roast the tofu: toss the diced tofu with avocado oil, tamari, nutritional yeast, garlic powder, and onion powder. spread the tofu on the same baking sheet as the tofu and roast for 20-25 minutes, flipping halfway through, until golden and slightly crispy.
- make the spicy brown mustard hummus: in a small bowl, mix the hummus with spicy brown mustard, smoked paprika, and cayenne pepper (if using). taste and adjust seasoning as needed.
- assemble the wraps: lay each tortilla flat. spread a generous layer of spicy brown mustard hummus over the surface. layer with roasted sweet potatoes, roasted tofu, sprouts, tomato slices, and avocado slices.
- wrap and serve: fold in the sides of the tortilla, then roll tightly from the bottom to form a wrap. slice in half and enjoy! these wraps are perfect for meal prep and can be eaten cold—no reheating required.